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Fabio Masotti, Stefano Cattaneo, Milda Stuknytė & Ivano De Noni. (2023) Current insights into non-thermal preservation technologies alternative to conventional high-temperature short-time pasteurization of drinking milk. Critical Reviews in Food Science and Nutrition 63:22, pages 5643-5660.
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Ivan A. Garcia-Galicia, Vianey G. Gonzalez-Vacame, Mariana Huerta-Jimenez, Luis M. Carrillo-Lopez, Juan M. Tirado-Gallegos, Raul A. Reyes-Villagrana & Alma D. Alarcon-Rojo. (2020) Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum. CyTA - Journal of Food 18:1, pages 675-682.
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Akshay Rajendrabhai Bariya, Nikheel Bhojraj Rathod, Ajay Sureshbhai Patel, Jitendra Kumar Bhogilal Nayak, Rahul Chudaman Ranveer, Abeer Hashem, Elsayed Fathi Abd_Allah, Fatih Ozogul, Anet Režek Jambrak & João Miguel Rocha. (2023) Recent developments in ultrasound approach for preservation of animal origin foods. Ultrasonics Sonochemistry 101, pages 106676.
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Lipeng Shen, Shuixiu Pang, Mingming Zhong, Yufan Sun, Abdul Qayum, Yuxuan Liu, Arif Rashid, Baoguo Xu, Qiufang Liang, Haile Ma & Xiaofeng Ren. (2023) A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies. Ultrasonics Sonochemistry 101, pages 106646.
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Thiago C. Pereira, Adriano G. Cruz, Jonas T. Guimarães, Giancarlo Cravotto & Erico M.M. Flores. (2023) Ultrasonication for honey processing and preservation: A brief overview. Food Research International 174, pages 113579.
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Sher Ali, Vanessa Theodoro Rezende, Sana Ullah, Esther Lima de Paiva, Fernando Gustavo Tonin, Abdullah, Carlos Humberto Corassin & Carlos Augusto Fernandes de Oliveira. (2023) Food processing and challenges in the food production and quality: The foodomics approach. Food Bioscience 56, pages 103217.
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Robertus Wahyu N. Nugroho, Blaise L. Tardy, Sayed M. Eldin, R.A. Ilyas, Melbi Mahardika & Nanang Masruchin. (2023) Controlling the critical parameters of ultrasonication to affect the dispersion state, isolation, and chiral nematic assembly of cellulose nanocrystals. Ultrasonics Sonochemistry 99, pages 106581.
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Elham Ommat Mohammadi, Samira Yeganehzad, Mohammad Ali Hesarinejad, Mohsen Dabestani, Emanuel Schneck & Reinhard Miller. (2023) Effects of Various Types of Vacuum Cold Plasma Treatment on the Chemical and Functional Properties of Whey Protein Isolate with a Focus on Interfacial Properties. Colloids and Interfaces 7:3, pages 54.
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Francisco J. Salar, Raúl Domínguez-Perles, Cristina García-Viguera & Pablo S. Fernández. (2022) Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds. Food Science and Technology International 29:5, pages 445-479.
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Mohammad Kaveh, Ahmad Jahanbakhshi, Yousef Abbaspour-Gilandeh, Ebrahim Taghinezhad & Mohammad Bagher Farshbaf Moghimi. (2018) The effect of ultrasound pre-treatment on quality, drying, and thermodynamic attributes of almond kernel under convective dryer using ANNs and ANFIS network. Journal of Food Process Engineering 41:7, pages e12868.
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Denglin Luo, Ruoyan Wu, Jie Zhang, Kangyi Zhang, Baocheng Xu, Peiyan Li, Yunxia Yuan & Xuan Li. (2018) Effects of ultrasound assisted dough fermentation on the quality of steamed bread. Journal of Cereal Science 83, pages 147-152.
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Mana Mashkour, Yahya Maghsoudlou, Mahdi Kashaninejad & Mehran Aalami. (2018) Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation. Journal of Food Processing and Preservation 42:5, pages e13590.
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